Hearty Lebanese Lentil Soup with Spinach and Cilantro
This hearty Lebanese Lentil Soup is a comforting and nutritious dish filled with earthy lentils, vibrant greens, and aromatic spices. Each spoonful is a blend of tender lentils, robust spinach, and the bright flavors of fresh cilantro and zesty lemon juice. Perfect for gatherings or cozy family dinners, this soup is not just satisfying but also packed with protein and fiber. Serve it warm or chilled, garnished with a drizzle of olive oil and a sprinkle of freshly ground pepper for an added touch.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fresh cilantro
1 bunch (stems removed)
Garlic
12 cloves (peeled)
Olive oil
1/4 cup + 3 tablespoons (divided)
Salt
2 1/2 teaspoons (divided)
Onions
2 large (chopped fine)
Lentils
1 lb (washed and drained)
Cinnamon
1 1/2 teaspoons (ground)
Water
12 cups (none)
Frozen spinach
10 ounces (thawed)
Potatoes
2 medium (cubed)
Lemon juice
6 tablespoons (freshly squeezed)
Instructions
1
In a food processor, combine the fresh cilantro (stems removed), garlic cloves, 3 tablespoons of olive oil, and 1/2 teaspoon of salt. Process until a smooth paste forms. Set aside.
2
In a large pot, heat 1/4 cup of olive oil over medium heat. Add the finely chopped onions and sauté until they turn light brown and fragrant.
3
Stir in the washed and drained lentils, mixing them well with the onions, and allow to cook on medium heat for about 5 minutes.
4
Add cinnamon and pour in the 12 cups of water. Increase the heat to medium-high and bring the mixture to a simmer. Cook uncovered for approximately 45 minutes, stirring occasionally to prevent sticking.
5
After 45 minutes, lower the heat to medium and add the remaining 2 teaspoons of salt along with the frozen spinach, cubed potatoes, and the cilantro paste. Cook uncovered on low heat until the lentils and potatoes are tender and the soup reaches a creamy consistency, stirring occasionally.
6
Finish the soup by adding the 6 tablespoons of fresh lemon juice, stirring well. Continue to cook uncovered for an additional 10 minutes.
7
Once done, taste and adjust seasoning if necessary. This soup can be served warm, chilled, or at room temperature, and garnished with a drizzle of olive oil if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Lebanese Lentil Soup with Spinach and Cilantro?
It is a comforting and nutritious dish made with earthy lentils, vibrant greens, aromatic spices, and a bright finish of lemon juice.
Is this Lebanese Lentil Soup recipe vegan?
Yes, this recipe is vegan as it uses plant-based ingredients like lentils, spinach, and olive oil.
How much garlic is used in this recipe?
This recipe calls for 12 cloves of garlic, which are peeled and processed into a paste.
What kind of oil should I use for this soup?
The recipe uses olive oil, divided between the cilantro paste and for sautéing the onions.
How is the cilantro prepared for the soup?
The stems are removed from one bunch of fresh cilantro, and the leaves are processed into a smooth paste with garlic, olive oil, and salt.
Do I need a food processor for this recipe?
Yes, a food processor is used to combine the fresh cilantro, garlic, olive oil, and salt into a smooth paste.
How should the onions be cooked?
The onions should be finely chopped and sautéed in olive oil over medium heat until they turn light brown and fragrant.
How many onions are required?
The recipe requires 2 large onions.
What is the initial cooking time for the lentils?
After adding water and cinnamon, the lentils should simmer uncovered for approximately 45 minutes.
What spices are included in this soup?
The primary aromatic spice used in this recipe is 1 1/2 teaspoons of ground cinnamon.
How much water is needed for the soup base?
The recipe calls for 12 cups of water.
Can I use fresh spinach instead of frozen?
The recipe specifies 10 ounces of thawed frozen spinach, but fresh spinach could be used as a substitute if prepared accordingly.
How are the potatoes prepared for the soup?
You should use 2 medium potatoes that have been cubed.
When do I add the lemon juice?
Add 6 tablespoons of fresh lemon juice at the end of the cooking process and continue to cook for an additional 10 minutes.
What should the final consistency of the soup be?
The soup should reach a creamy consistency once the lentils and potatoes are tender.
Can this soup be served cold?
Yes, this soup can be served warm, chilled, or at room temperature.
What are the nutritional benefits of this soup?
It is described as being packed with protein and fiber, making it a healthy and nutritious meal.
How much salt is used in total?
The recipe uses 2 1/2 teaspoons of salt in total, divided between the paste and the soup base.
What is the preparation for the lentils?
The 1 lb of lentils should be washed and drained before cooking.
Is this recipe considered healthy?
Yes, it is tagged as healthy and nutritious, containing ingredients like spinach, lentils, and garlic.
What can I use as a garnish?
You can garnish the soup with a drizzle of olive oil and a sprinkle of freshly ground pepper.
What is the total number of ingredients in this recipe?
There are 11 ingredients used in this recipe.
When is the cilantro paste added to the pot?
The cilantro paste is added along with the spinach and potatoes after the lentils have simmered for 45 minutes.
Does the soup need to be covered while cooking?
The instructions indicate to cook the soup uncovered during the simmering stages.
How much lemon juice is required?
The recipe calls for 6 tablespoons of freshly squeezed lemon juice.
How long should I sauté the lentils with the onions?
Mix the lentils with the onions and allow them to cook on medium heat for about 5 minutes before adding water.
Is this a traditional Lebanese recipe?
Yes, it is categorized as a Lebanese dish and features classic regional ingredients like lentils, cilantro, and lemon.
Can I adjust the seasoning at the end?
Yes, once the soup is done, you should taste and adjust the seasoning if necessary.
What heat setting is used for simmering?
The soup is brought to a simmer on medium-high heat and then cooked on medium to low heat.
How do I prevent the lentils from sticking?
You should stir the mixture occasionally while it simmers to prevent the lentils from sticking to the bottom of the pot.